Yuniartini, NiLuhPutuSherly (2014) Studi Aktivitas Antioksidan Dari Teh Daun Jambu Biji (Psidium Guajava L. Var Pomifera) Akibat Pengaruh Berbagai Metode Pengolahan Teh. Magister thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mendapatkan metode pengolahan teh yang dapat menghasilkan produk teh daun jambu biji dengan sifat fisik dan kimia terbaik berdasarkan aktivitas antioksidannya serta mengidentifikasi senyawa-senyawa bioaktif antioksidan yang terkandung di dalam teh daun jambu biji yang selanjutnya diharapkan dapat menghasilkan suatu produk dengan kemampuan fungsional terbaik. Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu metode pembuatan teh daun jambu biji. Variasi pengolahan yang digunakan adalah teh putih, teh hijau, teh hijau rendah kafein dan teh hitam. Data hasil pengamatan dianalisis menggunakan analisis ragam (Analysis of Variances atau ANOVA). Data untuk analisis komponen daun jambu biji segar, perlakuan terbaik dan hasil penyeduhan teh daun jambu biji perlakuan terbaik menggunakan GC-MS dan dibahas secara deskriptif berdasarkan literatur. Hasil penelitian pada pengolahan teh daun jambu biji dengan berbagai metode pengolahan teh berdasarkan aktivitas antioksidannya menunjukkan bahwa metode pengolahan teh hijau rendah kafein merupakan metode pengolahan terbaik yang menghasilkan teh dengan warna kecerahan (L*) 59,20; warna kemerahan (a*) 1,13 dan warna kekuningan (b*) 15,07 serta sifat kimia, yaitu: kemampuan menangkap radikal bebas DPPH sebesar 70,54%; kadar tanin 11,29 mg/g; total fenol 12,95 mg/g; total flavonoid 5,34 mg/g dan kafein 0,15 mg/g. Hasil analisa menggunakan GC-MS pada perlakuan terbaik metode pengolahan teh hijau rendah kafein (L3) telah diidentifikasi senyawa bioaktif caryophyllene (23,13%); hexadecanoic acid (2,70%); 9,12,15-octadecatrien-1-ol (1,54%) dan peningkatan total area senyawa fenol 3,7-di-tert-butyl-1-naphthol (4,55% menjadi 11,41%) sebagai efek pemberian perlakuan pendahuluan pemanasan cara perebusan (immersion) yang berperan sebagai antioksidan. Hasil penelitian pada proses penyeduhan perlakuan terbaik metode pengolahan teh hijau rendah kafein (L3) yang diseduh dengan aquades sebanyak 20 ml (suhu 90oC) selama 7 menit didapatkan hasil total padatan terlarut 0,89; kemampuan dalam menangkap radikal bebas DPPH 40,64%; kadar tanin 2,20 mg/g; total fenol 2,47 mg/g; total flavonoid 1,01 mg/g dan kafein 0,38 mg/g.
English Abstract
The research was aimed to obtain tea processing method which is able to produce guava leaves tea with best physical and chemical characteristic based on the activity of its antioxidant and to identify bioactive antioxidant compound which is contained in guava leaves tea and furthermore expected be able to produce a product with best functional capability. This research was complied using a randomized block design (RBD) with singel factor is method of making the guava tea leaves. Variations processing that used is white tea, green tea, green tea low-caffeine and black tea. Data were analyzed using analysis of variance (Analysis of Variance or ANOVA). Data for the analysis of components of fresh guava leaves, the best treatment and the results of guava leaf tea brewing the best treatment using GC-MS and discussed descriptively based on the literature. Research outcome in guava tea leaves processing with a various tea processing method based on its antioxidant activity shows that green tea low-caffeine processing method was the best treatment which produce tea with color L* (lightness) 59.29; a* (redness) 1.13 and b* (yellowness) 15.07 and chemical characteristic namely: the capacity of free radical scavenging activity (DPPH) as much as 70.54%; tanin level 11.29 mg/g; total fenol 12.95 mg/g; total flavonoid 5.34 mg/g and caffeine 0.15 mg/g. The result of analysis using GC-MS on best green tea low-caffeine processing method (L3) has identified bioactive caryophyllene compound (23.13%); hexadecanoic acid (2.70%); 9,12,15-octadecatrien-1-ol (1.54%) and enhancement in total fenol compound area 3,7-di-tert-butyl-1-naphthol (4.55% become11.41%) as the effect of preliminary heating treatment by immersion which has role as antioxidant. Research outcome in best treatment of brewing process on green tea low- caffeine processing method (L3) which is brewed with 20 ml aquadest (at temperature 90ºC) for 7 minutes show that total solid was 0.89; the capacity of free radical scavenging activity (DPPH) as much as 40.64%; tanin level 2.20 mg/g; total fenol 2.47 mg/g; total flavonoid 1.01 mg/g and caffeine 0.38 mg/g.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/613.286/YUN/s/2014/041500294 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 22 May 2015 14:58 |
| Last Modified: | 22 May 2015 14:58 |
| URI: | http://repository.ub.ac.id/id/eprint/157986 |
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